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Wednesday, March 14, 2012

Sorry, for the lack of posts this past week. I was doing things, but being too lazy to write about them. :) I just needed a little break. But I'm back and ready to share some of the fun I was having. This past weekend was a great one! All of my brother's and my younger sister (we missed you Kristen!) and their families all hung out together. Leslie and I did some crafting, making super cute wreaths (we'll show you soon), my mom made a safety pin watch like I did here, all the while we were torturing my daughter, Cheyenne, by listening/singing along with Disney music. (If you want a great station on Pandora, type in Walt Disney, awesome!) The cousins, big and little, played and played. Yes, I'm saying the teenagers played and not hung out since the biggest occupier of time on Sunday was when they took over the cardboard playhouse and played house. lol Seriously!! The reason for the gathering was my parents were speaking in church before they leave for their mission to Salt Lake City - see more about that here. This is mission number 3 for them, I'm so proud of them. They did a great speaking and then we all gathered for a big dinner at their house afterwards.

Most of the family, missing my sister, Kristen and family, and 3 of my nephews who are also serving missions right now.

Anyway, back to the big dinner, Mom asked me to bring dessert and I knew exactly what I wanted to bring. Seeing as how it has been very spring like for the last week here in Idaho, and I've had a serious craving for it because I haven't had it in years, I made Rainbow Spring Dessert - a delicious cheesecake, pistachio pudding dessert on a pecan-sandie-like crust. Oh, my mouth is watering for it again, and I ate the last piece for breakfast on Monday. :) It's heavenly, not to rich, light and fluffy, and perfect for any spring meal or great for baby showers, too. We always make it for baby showers and change the top layer to either pink or blue.

Rainbow Spring Dessert:

1st Layer:1/2 c. butter, softened

1
¼ c. flour

1
c. chopped pecans

Cut the butter into the flour and mix all together for crust.Press into a 9x13 pan and bake at 350 degrees
for 20 min.

2nd Layer:8
oz. cream cheese (softened)

1
c. powdered sugar

1
½ c. whipped topping (like cool-whip)

Pinch
salt

¼
tsp. almond flavoring

8
drops of yellow food coloring

Mix well and spread on crust.

3rd Layer:2
pkgs. (small boxes) instant pistachio pudding mix

3
c. cold milkBeat together and pour over 2nd layer.Chill.

4th Layer:2
c. whipped topping

¼
tsp. almond flavoring

Enough
red food coloring to make it pink

Mix and spread over green layer.

Can be frozen, allow several hours to thaw.Garnish with sliced almonds and whipped cream
(I’ve never added more whipped cream.)